THE TABLE OF GOD
Crete, Cyclades, Dodecanese and Italy open in this book the kitchens of their monasteries and reveal authentic recipes, tasty marriages of simple natural ingredients, but also haute cuisine cooking, which is not based on hard-to-find chemical elements. Nor are they water-boiled and immune.
Vegetables, legumes, homemade pasta, rice, pure meat, fresh fish, shepherd's and monastery cheeses, easy and delicious sweets, well-drinkable liqueurs and elixirs now come to your table, reviving memories of other times but also forgotten feelings, such as peace at mealtime, the enjoyment of austerity and gratitude to God and nature for their precious goods.
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